超声波辅助提取燕竹笋壳中多酚的工艺优化  

Optimization of Ultrasonic-assisted Extraction of Total Polyphenols from Phyllostachys tianmuensis Shoot Shell by Response Surface Methodolog

作　　者：吕萍[1] 李茜[1] 薛波[1] 孙潇辉[1] 丁之恩[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《现代食品科技》2012年第12期1734-1738,1759,共6页Modern Food Science and Technology

基　　金：安徽省"蔬菜产业体系-蔬菜加工"项目

摘　　要：以燕竹笋壳为原料,运用超声波辅助提取技术对其中多酚类物质进行提取,以其总多酚得率作为指标,考察超声功率、提取时间、乙醇浓度、料液比对总多酚提取率的影响,并利用响应面法对燕竹笋壳多酚提取工艺进行分析,得到最佳工艺参数为:超声功率200 W,提取时间40.2 min,乙醇浓度42%,料液比1:50.5。在此条件下,燕竹笋壳总多酚的理论提取得率为5.50%,实际平均提取得率为5.57%,理论预测值与实际值相对误差为1.27%。Phyllostachys tianmuensis shoot shell was used as experimental materials to extraction total polyphenols under ultrasound assistance. The effects of four independents variables in terms of ultrasonic power, extract time, ethanol concentration and solid-liquid ration of total polyphenols were studied by response surface methodology. The optimum extraction conditions were as follow： the ultrasonic power 200W, extract time 40.2 min, ethanol concentration 42% and solid-liquid ration 1：50.5. Under these conditions, the predicted maximum yield and average experimental yield were 5.50% and 5.57%, respectively. The relative error between then was 1.27%.

关 键 词：竹笋壳 总多酚 超声提取 响应面分析 

分 类 号：TQ914[化学工程]